French Mutton and Turnip Stew
From Miss Beecher's housekeeper and healthkeeper (1874).
A historical recipe
Miss Beecher's housekeeper and healthkeeper, by Catharine Esther Beecher (1874).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut up two pounds of mutton, with a little of the fat, into two-inch squares.
- Eub two heaping table-spoonfuls of abutter into two table- spoonfuls of flour, and stir it into the meat, with water just enough to cover it.
- Add three even tea-spoonfuls of salt, half a one of pepper, four of sugar, a spi-ig of parsley, and a small onion, sliced very fine.
- Skim as soon as it begins to boil, and then add thirty pieces of turnips, each an inch square, that have been fried brown.
- Let all stew till meat and turnips are tender ;
- throw out the parsley, and serve with the turnips in the centre, and the meat around it.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Slotted spoon